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Chervil and Avocado Soup
2 Avocados, medium size, ripe
1 Clove garlic, crushed
1 tb Lemon juice
2 1/2 c Cold chicken stock
Fresh ground black pepper
1 1/4 c Sour cream
1 tb Chopped chervil -OR- 2 ts Chopped green dill
Halve the avocados, remove the stomes and set them aside. Scoop out
all the flesh, including the green part next to the skin. Chop the
flesh roughly and puree in a blender at high speed with the garlic,
lemon juice, half the stock, salt and pepper. Pour the mixture into a
learge bowl and stir in the cream and remainder of the stock; whisk
until blended. Fold in the chervil, add the stones to prevent
discoloration, cover and chill for 2 hours. Garnish with a small
spray of chervil (or dill) and serve with a slice of lemon and an ice
cube in each bowl.
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